Macaroon Topped Sugar Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup all-purpose flour

1 1/2

cups coconut

1/3

cup sugar

1

tablespoon all-purpose flour

1/4

teaspoon almond extract

1

egg white

16

red or green maraschino cherries, halved, drained on paper towel

Preparation

In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.

Heat oven to 350°F. In medium bowl, mix coconut, sugar, 1 tablespoon flour, the almond extract and egg white until well blended.

Cut cookie dough into 32 slices. On ungreased cookie sheets, place slices 2 inches apart. On each slice, spoon 1 rounded teaspoon coconut, spreading slightly. Press 1 cherry half, cut side down, on each.

Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.